2 essential Waitrose British Chicken Breasts, scored
3 tsp toasted sesame oil
1½ tsp ground coriander
½ x 28g pack coriander, chopped
500g essential Waitrose Carrots, thickly sliced
1. Preheat the oven to 200ºC, gas mark 6.
2. Place the chicken in a small roasting tin, drizzle over 2 tsp oil and sprinkle with 1 tsp ground coriander and one third of the chopped leaves, roast for 25-30 minutes until cooked through, with no pink meat.
3. Meanwhile, cook the carrots in boiling water for 10-15 minutes until tender, drain and roughly crush, stir in the remaining oil, ground and chopped coriander, season and serve with the chicken.
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